Last week, food for fun featured a muffin recipe that had knocked my socks off. But the post was left only partially complete as there had also been mention of combining the much-loved muffins with vanilla ice cream. What with my fondness for homemade ice cream, this wasn’t a casual statement. I was going to make that ice cream. The tale picks up here…
A few weekends back, I worked at a culinary garage sale for Les Dames d’Escoffier. Money was raised for Urban Roots, an amazing local inner city youth gardening program, and it was a fun way to spend a Saturday. There were bake sale treats to be enjoyed as well as fun kitchen and garden items looking for new homes.
Though officially working the sale, I managed to find a good number of items that needed their new home to be mine. One such purchase was Cooking Wizardry for Kids. Published in 1990, this old-school spiral-bound gem offers basic-but-fun recipes and sweet cartoon illustrations. The Make Your Own Favorite Restaurant Food chapter dates the book especially with recipes for exotica such as milkshakes, pizza, chicken nuggets, tacos, burgers, sub sandwiches, and salad bars. (Though the chicken stir-fry was probably quite progressive at the time.)
In that same chapter were two recipes for ice cream. One used only a blender, and I’ll be giving it a whirl eventually. But the other, subtitled “With a Microwave Oven and an Ice Cream Freezer,” intrigued me most. It cooks the custard base (which contains flour of all things) in the microwave, chills it, then churns in an ice cream maker. Turns out the method works well.
This ice cream easily accompanies Super Muffins and would pair well with cake or cookies, too. It would also be lovely topped sundae-style or served solo. However enjoyed, this ice cream wins Best Garage Sale Find Ever.
Make-Your-Own Ice Cream Project (With a Microwave Oven and Ice Cream Freezer)
I’ve topped it here with a recipe from Lilly Sue and her fab Bites and Brews–her chocolate beer sauce is a revelation. Lovely poured over ice cream, it’s also worth drinking by the cupful. This stuff made me swoon.
- 1/2 cup sugar
- 1 1/2 teaspoons all-purpose flour
- 1/8 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 cup heavy cream
- 2 teaspoons vanilla extract
In 1-quart glass measure, mix sugar, flour, and salt. Stir in 1/4 cup milk until smooth. Stir in remaining 3/4 cup milk. Microwave on HIGH 2 minutes. Stir well. Microwave on HIGH 3 minutes longer; stir. (Mixture should be smooth and slightly thickened.)
In small bowl, beat egg lightly. Pour small amount of hot milk mixture into egg, stirring constantly. Whisk egg mixture into hot milk mixture until smooth. Microwave on HIGH 30 seconds; stir. If mixture is not yet beginning to boil, return to microwave for another 30 seconds. Cover; refrigerate at least one hour, but preferably overnight. (Mixture must be thoroughly chilled before churning.)
Before churning custard, whisk in cream and vanilla. Process according to ice cream freezer manufacture’s instructions. Makes 2 cups.